There is no hiding that I am obsessed with meal prep! I am always thinking of new ways to make life a little bit easier for both my family and others. That’s what got me trying these freezable breakfast burritos.

Freezable breakfast burritos help make a busy morning easier to get all of the nutrition you need to start your day. These burritos are protein-packed, filling and ready to eat when you are. This is a great recipe to make on a Sunday, and have them ready for a delicious breakfast every day of the week! 

Let’s Breakdown the Ingredients! 

These freezable breakfast burritos are packed with a ton of protein and flavourful ingredients! It is important to start your day by eating nutritious ingredients that will help you stay active while receiving as much nutrition as your body needs. 

Eggs are one of the most frequently used protein-filled ingredients that are used in breakfasts. Not only is it packed with protein, but it also has a ton of nutritious vitamins and minerals as well.

Baby spinach, sweet potatoes, and black beans are packed with protein, iron, vitamins and minerals that will help start your day on the right foot! These ingredients will make sure you have the right about of energizing foods to give you a boost of energy. 

Whole week tortillas are one of the healthiest options that helps provide complex carbohydrates and fibre. Made with whole grains, which are important for protecting against heart disease, diabetes and obesity. 

Tips for Nailing This Recipe! 

  1. The most important tip for making these burritos is to let the ingredients fully cool before wrapping them in parchment paper and placing them in the freezer. If you wrap them in parchment paper while it’s still warm, they will steam and create condensation, which would cause the burritos to become soggy. No one likes a soggy burrito! 
  2. Wrap the burrito as tight as you can! Rolling them is not difficult, but it takes a bit of practice. See how to fold a burrito properly here! 
  3. When you’re ready to eat, there are a few ways you can defrost your burrito. One is simply defrosting in a microwave for around 3 to 3 ½ minutes. Alternatively, you can remove the burrito from the freezer the night before and place it in the fridge to thaw overnight, and then when you’re ready to eat; you can toss it into a ripping hot, dry pan and heat through.
  4. Be creative! Feel free to stuff this burrito with some of your favourite ingredients, whether it be bacon, sausage, or veggies! 
  5. I suggest not adding any salsa, sour cream or mayo as they don’t generally freeze very well. 

Freezable Breakfast Burritos

Print Recipe
Prep Time 30 minutes
Ready in 30 minutes
Servings 6 burritos

Ingredients
  

  • 10 large high quality eggs
  • 2 cups baby spinach
  • ½ cup basil
  • ¼ cup green onions
  • 1 tbsp garlic powder
  • 1 sweet potato, diced and microwaved until soft
  • 1 can black beans, drained and rinsed
  • 1 red pepper, thinly sliced
  • ½ red onion, thinly sliced
  • 1 cup shredded cheddar cheese
  • 1 avocado, thinly sliced
  • 6 whole wheat tortillas
  • parchment paper

Instructions
 

  • Let's get cracking with the eggs. In a large bowl crack in the 10 eggs and scramble. At the same time heat a lightly oiled large pan over medium high heat and toss in the spinach, basil, and green onion. Saute for 30 seconds and then add in the eggs. Be sure to constantly move the eggs with a spatula until they are scrambled and cooked. Once cooked, remove from pan and allow to cool on side plate.
  • Using the same pan, add a bit of oil and then saute the red peppers, red onions, and sweet potatoes. I like to add in a bit of garlic powder and salt at this point. Saute until sweet potatoes are soft and then remove from the heat.
  • Now it's time to build these burritos! Layer the ingredients on your whole wheat tortillas. I added in eggs, sweet potato and peppers, black beans, cheese, and avocados. Fold the burrito tightly and allow to fully cool. Check out the link above to a video on how to properly roll a burrito.
  • Once you have all the burritos folded, lay the burritos seam side down on a ripping hot pan until tortilla is browned, about 30 seconds per side.
  • Here is a key part, allow the burritos to fully cool on a cooling rack before wrapping them in parchment paper. Then place all six burritos gently into a large freeze bag and pop them in the freezer.
  • Now when you want to eat the burritos there are two ways you can do this. One is to pop the frozen burrito into the microwave for around 3 minutes. Alternatively, you can remove the burrito from the freezer the night before and place in the fridge. The next morning you can pop the burrito onto a hot pan and cook until warmed through.
  • Enjoy with hot sauce and a strong coffee!

Andy’s Notes

Tips for nailing these Breakfast Burritos

  1. The most important thing to remember when making these burritos is to let them fully cool before wrapping them in parchment paper and placing in the freezer. If you wrap them in parchment paper while still warm, they will steam and create condensation which will cause the burritos to become soggy, and no one likes a soggy burrito.
  2. Wrap the burrito as tightly as you can. Rolling them is not difficult but takes a bit of practice. Here is a video you can use to see exactly how to fold a burrito properly. 
  3. When you’re ready to eat, there are a few ways you can defrost the burritos. One way is by simply removing from the freezer and tossing into the microwave for around 3 to 3 1/2  minutes. Alternatively, you can remove the burrito from the freezer the night before you want to eat it, place in the fridge to thaw overnight. Then, when ready to eat you can toss the burrito into a ripping hot dry pan and heat through.
  4. Be creative! Feel free to stuff this burrito with whatever ingredients you like! Bacon, sausage, veggies…do your own thing!
  5. I would suggest not adding any salsa, sour cream, or mayo as they generally don’t freeze very well.
Print Recipe
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